Redefining the problem

Entrepreneurs solve problems by bringing people and resources together in a way that benefits multiple stakeholders, namely the community, their customers, staff and investors. 

 

As my team and I have approached the specialty coffee community in Melbourne I have discovered a massive gap:

 

THE GAP IS BETWEEN THE COFFEE WE GET IN CAFES AND THE COFFEE WE HAVE TO DRINK AT WORK. 

 

Certainly Melbourne CAFE culture has improved and is worthy to be celebrated.

 

Having worked for Melbourne's undoubted top roaster and alongside world championship baristas and brewers I afforded myself the opportunity to taste, test and quality control many of Melbourne's top 50 cafes.

 

Since then the quality has improved greatly, creating a unique socialisation of the Melbourne of coffee drinker and their expectation of continual improvement. For this workplace this has created a new productivity problem.

COFFEE IS THE NEW SMOKING.

Head of productivity at PwC said that coffee breaks cost him $8,000 per staff member year.

 

At Promised Land Coffee we are closing that gap.

 

We are not supposing that workplaces do not have other coffee options only, we are offering a truly unique product and service; one that targets the coffee connoisseur, the one who will NOT drink instant or pod coffee.

 

We have found that workplaces save money by providing Promised Land Coffee because staff come to work early, imbibing in our offerings rather than lining up at a cafe, and

 

THE ONE AND TWO TRIPS TO THE CAFE STAFF NO LONGER LEAVE WORK FOR PAYS FOR THE SERVICE WE PROVIDE.

Pourovers make no sense for a cafe

It's elegant to watch a barista hand-make your coffee but is it better for the cafe? Yes it's beautiful to watch however you do the maths and you'll see problems with manual brewing. 

Problems: 

1. Consistency 

The reality is that batch brew is much higher in quality and consistency than any manual brewing. Matt Perger 2012 World Filter Champion says Batch Brew is superior than manual brewing when it's done right (Coffee Awesome). A machine will always be more consistent

2. Opportunity Cost 

Your barista could be making more profitable items such as lattes or alcohol sales. 

3. Beans and space cost

The reality is there will be wastage - you will grind coffee with wastage, you will order more beans than you need. You may have dedicated brew bar, dedicated grinder and dedicated beans all for the odd pourover. 

4. Cleaning - Time spent cleaning and organising the "brew bar" is time you could have spent elsewhere. 

Jim Hoffmann writes about this on his blog Jimseven.org

Pourover Coffee & Opportunity Cost
The industry has clearly started to pay attention to the costs involved in a pourover. The price of a cup of coffee, brewed by hand, have steadily risen. ... Let’s look at the opportunity cost: what else could this person have been doing instead of pouring water, carefully, over coffee?...instead of pouring a single cup for 3-4 minutes (which is a fair estimation of the time involved) a barista could have helped process a reasonable number of transactions. While the pourover is an expensive item, in that the busy business could have processed 2-3 times as much revenue.

 

Another Melbourne Coffee Story

Melbourne is the coffee capital of the world. Since the Italian migration of the 1950s that brought espresso to our shores, coffee has been revolutionary in building the vibrant cafe and restaurant culture of Melbourne.

Melbourne boasts incredible talent when it comes to coffee. Hosting the Melbourne International Coffee Expo and World Barista Championships in

2013 is an example of the worldwide recognition given to Melbourne’s coffee status. It is from within this rich context that Promised Land Coffee has emerged: to take things further, to go to the next level. Melbourne also exports many coffee entrepreneurs who are changing the landscape of cafes and coffee in New York, Paris and London. 

Coffee judge and Promised Land Coffee Founder, Jonathon Sciola, has proven himself in the Coffee industry as a leader in innovation and excellence. With a strong background in business, including running his own successful small business for seven years, Jonathon brings an entrepreneurial flare and great business acumen to the specialty coffee industry. Also a highly skilled barista, Jonathon was previously an account manager for one of Melbourne’s leading roasteries, assisting around 50 cafes with training and support.

Jonathon and his wife Erin are disrupting the coffee landscape with the only specialty coffee delivery business in Australia. 

 

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